Special thanks to Vera for the invite and Jovi for your kind hospitality!
Toots Brasserie replaces Pasha at The Sultan - not so new news anymore but it is a refreshing change being the only food establishment in the hotel.
Chef Patron Jason Wong heads the kitchen and he is a completely hands on chef, including marketing for the night's ingredients, marination and finally cooking it - props to him for such dedication really! His last stint was with Au Petit Salut and including a number of service staff were also from there - very polished service and best of all, they were warm, endearing and we were definitely getting top notch service for a mid ranged restaurant - props to the team!
Remnants from Pasha.
Bread was served fresh off the oven, doughy and crusty goodness. It was so good, we had 4 baskets between us.
Beetroot Salad
A very light salad with a generous drizzle of olive oil and beetroot.
Pan seared frog legs served with homemade garlic butter sauce ($12.80)
My affinity with frog legs have not been the best, and most times, I rather not touch this chicken tasting dish. It tasted close to what I get in a hotplate from Geylang, more Asian than French though.
Homemade terrine of foie gras ($9.80)
infused with Umeshu, served on homemade brioche, petit salad with walnut dressing
I said upfront way before the dish was served that between terrine and foie gras seared, I prefer the latter. And this dish made me eat my words. Velvety rich, it was indulgence frozen in a slab.
Crispy duck leg confit with potato gratin and cultivated vegetables ($16.80)
The skin of the duck leg was actually soggy at some part and I thought, bummer. I was however pleasantly surprised how moist and crispy it turned out to be. A job well done and the best part of it is, it is not overly salty!
Braised beef in red wine served with braised root vegetables and parsley potatoes ($22.50)
Melt in the mouth beef tendency with a plethora of vegetables. Hearty good stuff.
Creme Brulee ($8.50)
Torched beautifully, this french dessert was mostly cold underneath the lovely caramelised layer.
Chocolate Lava Cake ($12)
It could do with more lava but it was a chocolatey delight.
I had the privilege of wine pairing for majority of the dishes, all went well and beautifully brought out the essence of the dishes.
Giesen Savignon Blanc Savignon Blanc, 2012 ($15)
Malborough, New Zealand
Fruity and light, a complete lady's favourite.
Clarendelle Blanc by Merlot, Cabernet Sauvignon 2007($18)
Rhone, France
Smokey and dry, this was perfect with beef.
Brut Prosecco Doc Treviso
The equivalent of cheap champagne, I had a good time starring at the effervescence.
Very affordable french fare straight from the heart. I would return in a heartbeat to attempt the others on the menu.
Toots Brasserie
The Sultan Hotel
Toots Brasserie replaces Pasha at The Sultan - not so new news anymore but it is a refreshing change being the only food establishment in the hotel.
Chef Patron Jason Wong heads the kitchen and he is a completely hands on chef, including marketing for the night's ingredients, marination and finally cooking it - props to him for such dedication really! His last stint was with Au Petit Salut and including a number of service staff were also from there - very polished service and best of all, they were warm, endearing and we were definitely getting top notch service for a mid ranged restaurant - props to the team!
Remnants from Pasha.
Bread was served fresh off the oven, doughy and crusty goodness. It was so good, we had 4 baskets between us.
Beetroot Salad
A very light salad with a generous drizzle of olive oil and beetroot.
Pan seared frog legs served with homemade garlic butter sauce ($12.80)
My affinity with frog legs have not been the best, and most times, I rather not touch this chicken tasting dish. It tasted close to what I get in a hotplate from Geylang, more Asian than French though.
Homemade terrine of foie gras ($9.80)
infused with Umeshu, served on homemade brioche, petit salad with walnut dressing
I said upfront way before the dish was served that between terrine and foie gras seared, I prefer the latter. And this dish made me eat my words. Velvety rich, it was indulgence frozen in a slab.
Crispy duck leg confit with potato gratin and cultivated vegetables ($16.80)
The skin of the duck leg was actually soggy at some part and I thought, bummer. I was however pleasantly surprised how moist and crispy it turned out to be. A job well done and the best part of it is, it is not overly salty!
Braised beef in red wine served with braised root vegetables and parsley potatoes ($22.50)
Melt in the mouth beef tendency with a plethora of vegetables. Hearty good stuff.
Creme Brulee ($8.50)
Torched beautifully, this french dessert was mostly cold underneath the lovely caramelised layer.
Chocolate Lava Cake ($12)
It could do with more lava but it was a chocolatey delight.
I had the privilege of wine pairing for majority of the dishes, all went well and beautifully brought out the essence of the dishes.
Giesen Savignon Blanc Savignon Blanc, 2012 ($15)
Malborough, New Zealand
Fruity and light, a complete lady's favourite.
Clarendelle Blanc by Merlot, Cabernet Sauvignon 2007($18)
Rhone, France
Smokey and dry, this was perfect with beef.
Brut Prosecco Doc Treviso
The equivalent of cheap champagne, I had a good time starring at the effervescence.
Very affordable french fare straight from the heart. I would return in a heartbeat to attempt the others on the menu.
Toots Brasserie
The Sultan Hotel
Mmm....the French food here is surprisingly affordable, considering its location in a hotel! Look forward to try it next time!:)
ReplyDeleteyes it is! I'm looking forward to my revisit!
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